Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
There’s something about red velvet cookies that just feels like a celebration. Maybe it’s the bold color, the hint of cocoa, or that soft, chewy texture that feels like biting into a hug. If you’re anything like me, you’ve probably had red velvet cake at birthdays, weddings, or holidays, but when I baked red velvet in cookie form for the first time, it was game over. That nostalgic flavor? Even better with crispy edges and gooey centers. In this post, we’ll dive into a full red velvet cookies recipe, answer your burning questions, and share the baking secrets I swear by.
In this Article
Key Takeaways: What You Need to Know
- Red velvet cookies combine cocoa flavor, buttery richness, and a hint of vanilla in a soft, chewy bite.
- You’ll only need pantry staples and food coloring, no fancy ingredients.
- These cookies taste like a cross between red velvet cake and chocolate chip cookies.
- Perfect for holidays, cookie exchanges, or anytime you’re craving something indulgent but easy.
- You can easily make red velvet chocolate chip cookies, shortbread, or even a cake-mix version with the same base.
My First Time Making Red Velvet Cookies (and Why You’ll Love Them Too)
What Inspired My Red Velvet Cookie Obsession?
Red velvet cookies weren’t something I grew up eating. My mom was a classic sugar cookie and chocolate chip baker. But during a late-night scroll back in 2013, I stumbled across a red velvet cake photo that stopped me cold. I had cocoa. I had red food coloring. I thought, what if I turn that cake into a cookie?
An hour later, with red batter streaked across my apron and the house smelling like warm vanilla and chocolate, I pulled out the softest, chewiest cookies I’d ever made. And let me tell you: they were better than the cake. That’s when I knew I had a keeper.
What Makes Red Velvet Cookies So Special?
Red velvet cookies are like the stylish cousin of chocolate chip or oatmeal cookies. They bring the drama with their bright red hue, but the flavor is all about balance: a touch of cocoa, a whisper of vanilla, and that soft melt-in-your-mouth center.
Unlike gingerbread or no-bake cookies that rely heavily on spice or texture, red velvet leans into richness and color. When you fold in white chocolate chips or chunks of dark chocolate, the contrast pops, visually and flavor-wise.
You’re not just making cookies. You’re baking a showstopper.
How to Make Red Velvet Cookies Step-by-Step
What Ingredients Do You Need for Red Velvet Chocolate Chip Cookies?
To make soft, chewy red velvet cookies, you’ll need flour, butter, sugar, cocoa powder, eggs, vanilla, and red food coloring. A bit of vinegar and baking soda gives them a signature rise, and chocolate chips (white or semi-sweet) add the perfect finishing touch.
Red Velvet Cookies Ingredient List (Makes ~20 cookies)
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ¾ cups (210g) |
| Unsweetened cocoa powder | 2 tablespoons |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter, softened | ½ cup (1 stick) |
| Brown sugar | ½ cup (packed) |
| Granulated sugar | ¼ cup |
| Egg | 1 large |
| Milk | 1 tablespoon |
| Distilled white vinegar | ½ teaspoon |
| Vanilla extract | 1 teaspoon |
| Red gel food coloring | 1 tablespoon (or more for deeper color) |
| White chocolate chips | 1 cup (or semi-sweet chocolate chunks) |
Step-by-Step: How to Make Red Velvet Cookies
1. Preheat and Prep
Preheat your oven to 350°F (175°C).
Line a cookie sheet with parchment paper. No need to chill this dough, just mix and bake.
2. Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Salt
Set this aside.
3. Cream the Butter and Sugars
In a large mixing bowl or stand mixer, beat:
- Softened butter
- Brown sugar
- Granulated sugar
Beat until light and fluffy, about 2–3 minutes.
4. Add Wet Ingredients
Add the egg, milk, vanilla extract, vinegar, and food coloring. Mix until smooth and vibrant red. The vinegar might sound odd, but it’s traditional in red velvet cake cookies and boosts the flavor subtly.
5. Combine and Fold
Gradually mix the dry ingredients into the wet. Don’t overmix. Then gently fold in the chocolate chips.
Baker’s Note: If you’re after crisp edges and gooey middles (who isn’t?), slightly underbake and let them firm up on the tray. That’s how I made them during one wild cookie-testing weekend for our easy cookie recipes roundup.
6. Scoop and Bake
Scoop 1.5 tablespoon-sized balls onto the tray, spacing them about 2 inches apart. Bake for 9–11 minutes until the tops are set but still soft in the center.
Let them rest on the pan for 5 minutes before transferring to a rack.
Red Velvet Cookie Variations to Keep Things Interesting
Can You Make Red Velvet Cookies with Cake Mix or as Shortbread?
Yes. You can make red velvet cookies using cake mix for a fast, fuss-free version, or turn the dough into buttery shortbread for a crisp, crumbly texture. Both keep that signature red velvet flavor and work beautifully for holidays.
Red Velvet Cake Mix Cookies: A Shortcut That Delivers
On nights when the kids are hungry, the laundry’s still not folded, and I need dessert now, cake mix comes to the rescue. You can have red velvet cake cookies ready in 20 minutes flat, and no one will know you took a shortcut.
Here’s how I do it:
3-Ingredient Cake Mix Red Velvet Cookies
| Ingredient | Amount |
|---|---|
| Red velvet cake mix | 1 box |
| Eggs | 2 large |
| Neutral oil (like canola) | ½ cup |
Instructions:
- Mix all three ingredients in a bowl until combined.
- Fold in 1 cup of chocolate chips or white chocolate chunks.
- Scoop and bake at 350°F for 9–11 minutes.
Need more cake-mix magic? You’ll love the twists we tried in this cake mix cookies guide.
These are softer and puffier than scratch cookies but incredibly rich, especially if you chill the dough before baking.
Red Velvet Cookies
Equipment
- 1 Mixing Bowl Medium to large
- 1 Electric Mixer Hand or stand mixer
- 1 Cookie Scoop For uniform cookie size
- 1 Baking sheet Lined with parchment paper
- 1 Cooling rack Optional but recommended
Ingredients
- Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring adjust for depth of color
- Add-Ins
- 1 cup white chocolate chips or semi-sweet, optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter, brown sugar, and granulated sugar with a mixer until light and fluffy (2–3 mins).
- Add in egg, milk, vanilla, vinegar, and red food coloring. Mix until fully combined.
- Gradually add dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in white chocolate chips.
- Scoop dough into balls (~1.5 tbsp) and place on prepared baking sheet 2 inches apart.
- Bake for 9–11 minutes, or until edges are set and centers are soft.
- Let cookies rest on the tray for 5 minutes before transferring to a cooling rack.
- Serve warm or store in an airtight container for up to 5 days.
Notes
Nutrition
Red Velvet Shortbread Cookies: Buttery Meets Bold
For something more elegant, think cookie boxes or tea parties, red velvet shortbread cookies are a dream. They hold their shape, slice cleanly, and have that melt-in-your-mouth vibe.
Here’s a quick version of how I make them:
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup |
| Powdered sugar | ½ cup |
| All-purpose flour | 2 ¼ cups |
| Cocoa powder | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Red gel food coloring | 1 tablespoon |
How to Make:
- Beat the butter and sugar until creamy.
- Add vanilla and food coloring.
- Mix in flour and cocoa until dough forms.
- Roll into a log, chill for 30 minutes, slice, and bake at 325°F for 12–14 minutes.
Dust with powdered sugar, drizzle with melted chocolate, or sandwich with marshmallow cream.
When to Bake Which?
| Cookie Type | Best For | Texture | Time |
|---|---|---|---|
| From-Scratch | Gifting, indulgent treats | Chewy + fudgy | 30–40 min |
| Cake Mix | Fast desserts | Soft + cakey | 20 min |
| Shortbread | Holiday boxes, tea parties | Buttery + crisp | 45 min |
What Do Red Velvet Cookies Taste Like?
Do Red Velvet Cookies Taste Like Cake?
Red velvet cookies do taste like red velvet cake, but with a richer, chewier bite. They keep the classic cocoa-vanilla flavor and subtle tang but offer crisp edges and soft centers you don’t get in a slice of cake. Add white chocolate? You get creamy, sweet contrast in every bite.
The Flavor Breakdown: What’s in a Bite?
Here’s what makes red velvet cookies sing:
- Cocoa: It’s subtle, not as strong as a brownie.
- Vanilla: Rounds out the chocolate and gives depth.
- Tang: From vinegar or buttermilk, echoing that “red velvet” signature.
- Sweetness: Balanced, not overpowering.
- Texture: Chewy, soft, sometimes gooey in the middle.
They’re not quite brown butter chocolate chip cookies rich, but they hit the spot when you want cake flavor with cookie texture.
I usually describe the taste as if a chocolate chip cookie and a velvet cupcake had a baby. It’s classic but playful, ideal for both cookie purists and dessert adventurers.
Real-Life Taste Test: What My Sister Said
So, I made these red velvet cookies for my sister’s baby shower last spring. She’s always been more of a peanut butter cookie fan, but when she bit into one of these, her eyes lit up.
“Wait. These taste like the cake you made for my wedding, but better. And I don’t even like red velvet!”
She ate three. In a row.
We served them stacked high on a wooden board with powdered sugar dusted on top, next to a big bowl of oatmeal raisin cookies, and they were the first to disappear. One guest even asked me if they were “from that fancy bakery in Austin.”
Nope. Just baked in a warm kitchen with love, and a little cocoa magic.
Tweak It Your Way
| Add-In | Result |
|---|---|
| White chocolate chips | Sweet & creamy contrast |
| Semi-sweet chunks | More like brownies |
| Cream cheese frosting | Classic cupcake crossover |
| Chopped pecans | Crunch and nuttiness |
Want a cakier version? Use cake flour. Prefer crispy edges? Bake a few minutes longer. The base dough is forgiving and customizable.
How to Store, Freeze, and Gift Red Velvet Cookies
How Do You Store Red Velvet Cookies So They Stay Soft?
To keep red velvet cookies soft and chewy, store them in an airtight container with a slice of white bread. The cookies absorb the bread’s moisture – not the flavor – and stay bakery-fresh for up to 5 days at room temperature.
Cookie Storage Cheat Sheet
| Method | How | Lasts |
|---|---|---|
| Room Temp | Airtight container + bread slice | 4–5 days |
| Fridge | Airtight container | 1 week (texture may firm up) |
| Freezer (Baked) | Freeze single layer, then bag | 2–3 months |
| Freezer (Unbaked Dough) | Scoop dough onto tray, freeze, store in bags | 2 months |
Tip: When freezing, use parchment between layers or flash-freeze scoops first to avoid sticking.
To serve frozen cookies:
- Baked? Thaw at room temp or microwave 10 seconds.
- Dough? Bake straight from frozen, just add 1–2 minutes to the time.
Best Ways to Gift Red Velvet Cookies
If you’re gifting these stunners, presentation matters. Their red color makes them ideal for:
- Christmas cookie boxes
- Valentine’s Day treats
- Thank-you gifts
Here’s how I like to package them:
- Stack 3–4 in a clear cellophane bag with a festive ribbon
- Use parchment and twine to wrap like a bakery bundle
- Layer in a small bakery box with a window and tie with baker’s twine
I often pair these with chocolate chip cookies and pumpkin cookies for color variety in a gift box.
Baker’s Note: Don’t forget to label them, especially if there are nuts or cream cheese frosting. I learned that one the hard way at a school bake sale…
Gifting Add-On Ideas
| Add-On | Why It Works |
|---|---|
| Small jar of cream cheese frosting | Let them frost at home! |
| Mini spatula + cookie tags | Adds charm |
| Pair with hot cocoa mix | Cozy, full treat moment |
Decorating Red Velvet Cookies for Holidays & Gifting
How Can You Decorate Red Velvet Cookies for Any Holiday?
To decorate red velvet cookies for holidays, use white chocolate drizzle, seasonal sprinkles, or a cream cheese glaze. These add visual wow without changing the cookie’s chewy texture. For winter holidays, edible glitter or crushed peppermint are easy upgrades.
Easy Holiday Decorating Ideas
Red velvet’s vibrant color already does half the work. Here’s how to give them seasonal sparkle without turning your kitchen into a mess:
1. White Chocolate Drizzle
Melt ½ cup of white chocolate chips and use a fork to zig-zag over the cooled cookies. Looks elegant, adds creaminess, and sets in minutes.
Tip: Add a drop of coconut oil if the chocolate’s too thick.
2. Crushed Peppermint Topping
Perfect for Christmas. Sprinkle crushed candy canes over the drizzle while it’s still wet. Adds crunch and color contrast.
3. Festive Sprinkles
While cookies are still warm, gently press red, green, or gold sprinkles into the tops. For Valentine’s Day? Try red, pink, and white.
4. Cream Cheese Glaze
Whisk 2 oz cream cheese, ¼ cup powdered sugar, and 1–2 tsp milk until smooth. Drizzle or pipe on once cookies are cool. You can tint it pink, white, or green depending on the occasion.
Want the best of both worlds? Glaze + sprinkle = crowd favorite.
Visual Tricks That Make Them Pop
| Trick | Result |
|---|---|
| Use white chips instead of dark | Bright contrast against red |
| Top with chocolate chunks | More rustic, bakery-style finish |
| Roll dough in sugar before baking | Subtle sparkle |
| Dip half in melted chocolate | Dramatic look, gift-worthy |
These tricks are simple but give a polished look. Especially helpful if you’re making red velvet cookies alongside others like Nestle Toll House or sugar cookies.
What’s One Last Tip for Perfect Red Velvet Cookies?
Let the cookies rest on the baking sheet for at least 5 minutes after pulling them from the oven. They finish setting without drying out. This is the sweet spot between soft and sturdy, no overbaked edges here.
Real Review: “These Disappeared in Minutes”
A reader named Carla emailed me this last Christmas:
“Abby, I made your red velvet cookies for our neighborhood potluck, and they disappeared in minutes. People thought I’d bought them from a gourmet bakery. The texture was unreal, chewy, rich, not too sweet. And that color? Showstopper. I had to print out the recipe for three people before I left.”
She also told me she paired them with oatmeal cookies and no-bake cookies for a no-fail trio. Smart woman.
Frequently Asked Questions
How to make red velvet cookies?
To make red velvet cookies, mix flour, cocoa, butter, sugar, egg, red food coloring, and chocolate chips. Scoop onto a baking tray and bake at 350°F for 9–11 minutes. Let cool before serving for best texture.
What do you need to make red velvet chocolate chip cookies?
You need flour, cocoa powder, baking soda, salt, butter, sugars, egg, vanilla, vinegar, red food coloring, and chocolate chips. These combine to give you chewy, colorful, and flavorful red velvet chocolate chip cookies.
What is a red velvet cookie?
A red velvet cookie is a soft, chewy cookie flavored with cocoa, vanilla, and a hint of tanginess from vinegar. It mimics the taste of red velvet cake but with the texture of a classic cookie.
Do red velvet cookies taste like cake?
Yes, red velvet cookies taste like red velvet cake with a soft and chewy texture. They have a mild cocoa flavor, a hint of vanilla, and slight tang, just like the traditional cake version.
Conclusion
Red velvet cookies might just be the most stunning and delicious cookies you’ll bake this year. Whether you’re keeping them classic or dressing them up for a holiday, they’re always a hit. With their bold color, balanced flavor, and bakery-style chew, these cookies are a celebration in every bite.
They’ve become a go-to in my kitchen for potlucks, gifts, or when I just need a little edible joy, and now, they can be yours too.
